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Sourdough Focaccia

We tested this sourdough focaccia recipe many times to get it just right. Use our Sifted Red Spring Wheat Flour for the best results, and don't forget the flakey salt to finish.

Sourdough Focaccia
150g starter
10g salt
400g water
500g Sifted Red Spring Wheat Flour
Olive Oil

Combine starter, water, and flour in a bowl and mix until combined. Let sit for 30 minutes. Add salt with a small amount of water to dissolve and mix until incorporated. Fold once. Let sit for 1 hour. Fold again and let sit for another hour. Fold a third time then drizzle the top with about 3 tablespoons of olive oil before covering and placing the fridge overnight.

The next day fold the bread in on itself to incorporate some of the olive oil. Transfer to an oiled 9" x 13" cake pan and let relax a bit. Cover the pan with a tea towel. The dough will take about 3 hours to rise completely. During that time gently stretch the dough to reach the corners. 

After three hours have passed and the dough is relaxed and proofed, preheat your oven to 420°F. Dimple the dough with your fingers and salt generously. Bake for about 20 minutes, rotating the pan halfway through. Foccacia should be nice and golden and a thermometer inserted into the center should read at least 200°F.

Let cool in the pan for a few minutes before inverting onto a cooling rack. 

If you are unsure of how to "fold" bread see our step by step instructions here.

14 comments

Janna (Flourist)

Hi Jan, unfortunately all recipes involving sourdough rely on metric measurements to ensure success. We try to provide both metric and imperial for other types of recipes, but a scale is needed to make this recipe work.

Jan Klimek

Can you please give (even approximate) Imperial measurements for ingredients? Cups, instead of grams, etc.

Janna (Flourist)

Hi Laura, I would gently stretch one side of the dough and fold it over by a third, and then do the same with the other side. Then once the dough relaxes you can pull the corners towards the edge of the pan.

Laura Forsyth

Just a question- what does “fold the bread in on itself” to incorporate the oil look like? Is it the usual sourdough bread food technique? Thanks

Janna (Flourist)

Hi Jim, yes, we think Sifted Red Fife would work well here!

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